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Frozen fish, bass, cod, frog leg...
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Frozen fish, bass, cod, frog leg...

❆ Portion of wild skinless boneless pollack 140/160 origin Iceland MSC IQF 5kg

❆ Portion of wild skinless boneless pollack 140/160 origin Iceland MSC IQF 5kg PÊCHÉ EN ATLANTIQUE N-E


❆ Fillet of tropical sole 80/120 2kg

❆ Fillet of tropical sole 80/120 2kg


❆ Iceland sea bream fillet IQF 120/+ 5kg

❆ Iceland sea bream fillet IQF 120/+ 5kg


❆ Dory fillet with skin 200/300 IQF 800g

❆ Dory fillet with skin 200/300 IQF 800g


❆ Frying of joels bag 1kg

❆ Frying of joels bag 1kg


❆ Frogs legs 8/12 Vietnam origin 1kg

❆ Frogs legs 8/12 Vietnam origin 1kg MISS FROGGY


❆ Canadian pike fillet 100/400 5kg

❆ Canadian pike fillet 100/400 5kg


❆ Skinless cod 140/160 simple freezing box 5kg

❆ Skinless cod 140/160 simple freezing box 5kg


❆ Smoked pollack fillet ±3kg

❆ Smoked pollack fillet ±3kg


❆ Line-caught hake steak with skin 120/140g 5kg

❆ Line-caught hake steak with skin 120/140g 5kg


❆ Cod desalinated 1kg

❆ Cod desalinated 1kg


❆ Smoked salmon from Norway trimmings 1kg

❆ Smoked salmon from Norway trimmings 1kg GUYADER


❆ Pike-perch fillet 230/300 ±5kg

❆ Pike-perch fillet 230/300 ±5kg PÊCHÉE EN EAUX DOUCES DU KAZAKHSTAN


❆ Bass fillet with skin 140/160 box 3kg

❆ Bass fillet with skin 140/160 box 3kg ÉLEVÉ EN TURQUIE


❆ Tuna steak 150/220 1kg

❆ Tuna steak 150/220 1kg


❆ Red mullet fillet calibre 80/120 pouch 800kg

❆ Red mullet fillet calibre 80/120 pouch 800kg


❆ Pollack skinless back 140/160 5kg

❆ Pollack skinless back 140/160 5kg


❆ Boneless with skin gilt-head bream fillet 140/160 3kg

❆ Boneless with skin gilt-head bream fillet 140/160 3kg ÉLEVÉE EN TURQUIE


❆ Tail of burbot without skin 500/1000 origin USA 5kg

❆ Tail of burbot without skin 500/1000 origin USA 5kg


❆ Burbot fillet without skin 100/200g box 5kg

❆ Burbot fillet without skin 100/200g box 5kg


❆ Frogs legs 8/12 Indonesia origin 800g

❆ Frogs legs 8/12 Indonesia origin 800g JAVA

Thaw slowly in milk, pat dry, dust with flour. In a frying pan, melt butter, add frog legs. Cook for 7 to 8 minutes, turning regularly. In Provençal style, sprinkle with a chopped garlic and parsley, salt and pepper and serve hot with rice or green salad. Cream, stop cooking after 3 to 4 minutes then flambé with cognac, add cream, salt, pepper and simmer for 5 minutes. Serve hot with fresh pasta.
❆ Frogs' legs 6/8 Indonesia origin 1kg

❆ Frogs' legs 6/8 Indonesia origin 1kg MISS FROGGY


❆  Peeled skate wing big portugese origin 1kg

❆ Peeled skate wing big portugese origin 1kg


❆ Whole gutted sole 300/350 IQF 5kg

❆ Whole gutted sole 300/350 IQF 5kg PÊCHÉE EN ATLANTIQUE N-E

FAO fishing zone 27

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